Garlic Beef and Veggie Ramen Recipe

Garlic Beef and Veggie Ramen is an easy 30-minute dinner recipe that is so much better than take-out!

Servings: 4 -6 servings

3/4 cup + 2 tablespoons low-sodium soy sauce, separated
2 tablespoons hoisin sauce
2 and 1/2 tablespoons minced garlic, separated
3 tablespoons + 1 teaspoon cornstarch, separated
1 pound flank steak
3-5 tablespoons vegetable oil, separated
Assorted veggies: 8 ounces sliced mushrooms, 8 ounces snap peas, 1 cup shredded carrots, 1 red bell pepper
2 packages (3 ounces each) ramen noodles (discard seasoning packets; use just the noodles!)
2 tablespoons sesame oil
1 cup low-sodium beef stock or broth
1 tablespoon minced ginger
1/2 cup brown sugar*, packed
1/2 - 1 full teaspoon red pepper flakes
Optional: green onions


  1. OPTIONAL: marinade the meat. Toss together 1/4 cup soy sauce, hoisin sauce, and 1 tablespoon minced garlic. Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Place the steak pieces in the marinade and set out at room temperature for 20-30 minutes. OR cover tightly and place in the fridge for up to 8 hours. If you want this to be a true 30-minute dinner, skip this step!
  2. While the meat is marinating, prep and cook the veggies. Place 1 tablespoon oil in a large skillet or wok and add in the sliced mushrooms, snap peas, shredded carrots, and chopped red bell pepper. Cook over medium high heat until crisp tender and transfer to a bowl/plate.
  3. Visit Garlic Beef and Veggie Ramen Recipe @ for full instructions.

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